Morels Stuffed With Wild Rice

• 2 strips of hickory-smoked bacon, chopped
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 1/2 cup cooked long-grain wild rice, cooked in chicken stock or water
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh parsley
• Salt and freshly ground pepper to taste
• 12 large fresh morel caps
• 2 tablespoons melted butter
• 1/4 cup roughly chopped fresh dill

1. Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic.
2. Stir and saute over medium heat for five minutes.
3. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper.
4. Mix well.
5. Preheat the oven to 375 degrees.
6. Trim the bottom of the morels so they will stand upright, points upward.
7. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes.
8. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown.
9. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.

bacon, shallots, garlic, rice, freshly grated parmesan cheese, bread crumbs, thyme, parsley, salt, caps, butter, fresh dill

Taken from cooking.nytimes.com/recipes/8365 (may not work)